Feta, garlic, capers, olives, lemon zest and cilantro give these lamb meatballs a Mediterranean twist. Perfect as a dinner, in a pita or as a game day snack.
In a bowl combine lamb, feta, garlic, capers, chopped olives, oregano, lemon juice, bread crumbs and egg. Use hands to mix well. Roll into approximately 20 meatballs.
Add just enough oil to lightly coat the bottom of a large oven proof skillet. Heat over medium high heat. Cook meatballs, in batches if necessary, just long enough to brown the outside, about 3 minutes each side. Return all meatballs to the skillet. Place skillet in preheated oven and cook until meatballs are cooked through, 20 - 25 minutes.
Remove meatballs from skillet. Transfer to a serving platter. Sprinkle lemon zest and cilantro over the top. Serve.